Almond Barfi, or Badam Katli, is a simple and flavorful mithai. This recipe keeps things simple, using almond flour in place of ground and sifted almonds, which gives it the perfect texture. These katli are the perfect sweet for Diwali or any celebration.
About this Recipe
Almond Katli is similar to Kaju Katli, except it is made with almonds instead of cashews. As much as I love Kaju Katli, almond katli is a favorite. This recipe is almond-forward and will be enjoyed by anyone who prefers the flavor of almonds. Almond paste elevates the almond flavor to new heights.
This a vegan-friendly recipe if you use coconut oil instead of the traditional ghee. It only uses a little oil, and the substitution will make little difference in the final flavor or texture.
Some recipes call for creating a one-string chashni (sugar syrup), but I tested both versions and found that doing so did not make any difference to the final texture. It is only necessary to adequately melt the sugar into the water to form a very simple syrup, keeping the process even simpler.
Almond Flour: Forms the base. Using almond flour is convenient, but you can grind and sift whole almonds to be more traditional.
Almond Paste (Optional): Intensifies the almond flavor. I found this at Whole Foods. You can substitute marzipan, but be aware of the extra sugar this adds.
Sugar: For sweetness, use regular white sugar.
Ghee (or Coconut Oil): A touch of ghee aids in kneading. Coconut oil serves as a dairy-free alternative.
Cardamom: Infuses a warm, inviting aroma.
Garnish: Optional silver or gold foil for a touch of elegance.
Rolling Pin – used to roll out the dough to an even thickness
Pizza cutter or knife – using a greased pizza cutter helps keep the katli from pinching down at the cuts.
Parchment Paper – optionally, use parchment paper to ensure the katli does not stick to your surface.
- Achieving a smooth consistency is paramount. If needed, an additional teaspoon of ghee or coconut oil helps soften the dough.
- Opt for superfine almond flour, avoiding almond meal for that perfect texture.
- If using homemade almond flour, sift rigorously and grind any coarse bits.
- Skip the almond paste for a purer flavor.
- Add saffron for a golden hue and floral notes.
- Swap ghee for coconut oil and introduce a pinch of nutmeg for a subtle warmth..
While most Indian sweets demand careful refrigeration, this badam barfi thrives at room temperature for a day or two. It might dry out but retains its captivating flavor.
Almond Barfi is a testament to simplicity, adaptability, and, most importantly, taste. With this quick and easy recipe, you’re just a few steps away from savoring the spirit of Diwali.
Badam Barfi | Almond Katli
- ⅔ cup water
- 1 ¼ cup sugar 260g
- 3 cups almond flour 350g
- 1 Tbsp ghee or coconut oil
- 1 Tbsp almond paste
- ¼ tsp cardamom
- Edible gold foil
- Heat water and sugar together until sugar melts completely into the water.
- Add almond paste. Mix well.
- Add almond flour and cook on low heat until it separates from the pan.
- Add cardamom and transfer to a large bowl. Add ghee and knead using a sturdy silicone spatula for 3-5 minutes.
- Transfer to a sheet of parchment paper. Roll to 1/4” thick. Add gold foil. Let cool for at least 20 minutes.
- Cut into squares and serve.